Skirt Steak with Simple Chimichurri

This is simple to make for an easy weeknight meal or perfect for a sophisticated gourmet dinner party.

Serves: 2Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 2

Ingredients

1 cup parsley

3 cloves garlic

¼ cup capers, drained

2 Tbsp. red wine vinegar

1 tsp. gluten-free Dijon mustard

2 Tbsp. olive oil

1 tsp. salt

¼ tsp. ground black pepper

¾ lb. beef skirt steak

Please try again later.

Directions

Step 1

Preheat grill to medium-high, or heat a grill pan over medium-high heat.

Step 2

In a blender or food processor, combine parsley, garlic, capers, vinegar, mustard, and oil. Season with salt and pepper.

Step 3

Grill skirt steak to medium-rare, about 3–4 minutes per side, until the internal temperature reaches 140°F. Remove from the grill and allow to rest for 5 minutes. Slice and serve with chimichurri sauce.

Nutrition Information

Amount per serving

Calories

430

Total Fat

30g

Saturated Fat

8g

Cholesterol

105mg

Sodium

1860mg

Total Carbohydrate

4g

Dietary Fiber

2g

Sugars

0g

Protein

37g

Recipe Information

Serves: 2

Ingredients

1 cup parsley

3 cloves garlic

¼ cup capers, drained

2 Tbsp. red wine vinegar

1 tsp. gluten-free Dijon mustard

2 Tbsp. olive oil

1 tsp. salt

¼ tsp. ground black pepper

¾ lb. beef skirt steak

Please try again later.

Directions

Step 1

Preheat grill to medium-high, or heat a grill pan over medium-high heat.

Step 2

In a blender or food processor, combine parsley, garlic, capers, vinegar, mustard, and oil. Season with salt and pepper.

Step 3

Grill skirt steak to medium-rare, about 3–4 minutes per side, until the internal temperature reaches 140°F. Remove from the grill and allow to rest for 5 minutes. Slice and serve with chimichurri sauce.